Guilt Free Oreo Cookies
Are those Guilt Free Oreo Cookies? 🙌 These cookies have the crunchy chocolate texture and the creamy, yummy filling like the classic ones, with the difference being these are gluten-free and dairy-free! You’ll love their taste!
Roddy is a number one fan of Oreo’s. So, guess who inspired me to make this version of cookies?😅 Of course, he loves to eat the traditional ones, but here I am trying to adapt some regular recipes to a nutritious and delicious version for my beloved ones.
I think… I did good because he almost ate the full jar. 😄
These homemade gluten-free and dairy-free Oreo’s are easier to make than you think. This is a very fun baking project that will be worth it to prepare because in exchange, you’ll get a healthy, tasty and simple treat you can enjoy without feeling any guilt.
INGREDIENTS
These Oreo cookies are prepared with some classic ingredients but also some others have been substitute to make them gluten-free, dairy-free and with a sweetener with lower glycemix index than regular sugar.
Soaked cashews: It is important you soak the cashews before you use them for your recipe. That way, we’ll create a creamy consistency for the cookies’ filling. There are two ways you can soak your cashews:
- You can soak the cashews in water one night before you will use them or
- You can toss the cashews in hot water and leave them for about 15- 30 minutes.
HOW TO MAKE GUILT FREE OREO COOKIES
To start with our cooking dough, mix in a bowl all the dry ingredients: almond flour for its crumb texture, brown rice flour for its structure, coconut sugar to keep a lower glycemix index in our cookies, baking soda for creating the leavening, cocoa powder and salt for maximizing flavor.
Then, add the egg, melted butter and vanilla into the mixture of dry ingredients. Combine all the ingredients with a spatula or cleaned hands until you get a nice thick dough.
TIP: If you notice the mixture is still dry, add 3 tbsp of alternative milk or the one you have on hand.
When you have your cookie dough ready, roll out the dough and cut out an even amount of circles with a cookie cutter, pop them in the oven for 11 minutes. The cookies will still be soft when you take them out of the oven, but they will finish cooking on the cookie sheet and get more textured as they cool.
Now, the cookies are ready for setting the filling! Fun part!! I used a piping bag for this. I found this method very useful to know the exact creamy ratio for each Oreo but you also can use a little spoon to fill them all. Then, sandwich the cookies!
If you’re looking for more delicious gluten-free, dairy-free, sugar-free recipes, you’ll also love Amaretti Cookies.
If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page! ❤️
Guilt Free Oreo Cookies
Ingredients
Cookie Dough
- 1¼ cups almond flour
- 1 cup brown rice flour
- ¾ cup cocoa powder
- ¾ cup coconut sugar
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup butter melted
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp alternative milk If the mixture is still dry
Cookie Filling
- 1 cup cashews soaked
- 2 tbsp unsweetened coconut yogurt
- ½ cup powdered sugar blend of monk-fruit with erythritol
- ⅓ cup cocoa butter melted
- 1 tsp vanilla extract
Instructions
- Soaked the cashews in water the day before or toss them in hot water for 15 -30 minutes before you use them.
- Whisk in a bowl the almond flour, brown rice flower, cocoa powder, coconut sugar, baking soda and salt until they are completely incorporated.
- Add the wet ingredients into the mixture of dry ingredients: egg, melted butter and vanilla extract. Mix well to form a soft cookie dough.
- Preheat the oven to 350 F (176 C) and prepare two baking sheets by lining them with parchment paper.
- To prepare the filling, drain the cashews and toss them in a food processor with sugar powder, coconut yogurt, vanilla extract and cocoa butter. Process all the ingredients until forming a creamy paste.
- Fill one side of the cookies with a pastry bag squeeze about 1 ½ teaspoons of prepared cashew-cream on the bottom side of one cookie. Take another cookie and press the bottom gently on to the exposed cream to form an Oreo sandwich.
- Repeat the same process with the rest o the cookies. Then, enjoy!